Instructions1. Whisk 1/4 cup oil, red wine vinegar, sugar, and orange zest in a large bowl to blend; season with pepper. Add kale and shallots; mix until completely coated. Cover and chill while you prepare the beets. *If you are choosing to use canned/pickled beets, skip steps 2 & 3. Be sure to allow the kale to sit in the dressing so that it has time to tenderize, ~2 hours.2. Meanwhile, preheat oven to 375°. Arrange beets in a small baking dish and drizzle with 1-2 tablespoons oil, turning to coat. Cover with foil. Bake beets until tender when pierced with a thin knife, about 45 minutes. Let cool completely. Peel beets. Cut into 1/4-inch pieces (you should have about 2 cups).3. Cook barley according to package instructions. Drain barley and spread out on a rimmed baking sheet; let cool completely.4. Add beets, barley, and walnuts to kale; toss gently to combine. Season to taste with pepper, if desired.